January 29, 2010

emily

January 29, 2010 - .  

oatmeal with dried cranberries, pear, slivered almonds, almond extract, and agave

spelt blueberry muffin

hide bread with spinach, horseradish hummus (see previous posts… why did i make so much hummus? there’s still like half left)

there’s this restaurant within the whole foods here that is all vegan, mostly raw, mostly versions of usually non-vegan non-raw stuff (e.g. tuna salad, pizza, cheese spread). i had half a slice of raw vegan cheesecake and i wrote down the ingredients because it was really delicious and really expensive ($7 for the slice) and i want to attempt a recreation for less expensive. ingredients: cashews (soaked overnight i imagine), macadamias (in the crust), coconut oil, lemon juice, agave, water, medjool dates (in the crust), coconut (shredded, in the crust), vanilla, sea salt. i’ll let you know (of course) if i piece this together into a recipe. we also put fresh organic blueberries on top and brought coffee made from beans from central market (panama, i forget which brand, but it wasn’t anything special)

beer bread (see previous for recipe), split pea soup, steamed kale with sea salt; pink cara cara orange

republic of tea’s chocolate pecan red tea, sold exclusively at central market

marcy

January 29, 2010 - .  

breakfast: oj.

lunch: lad nar @ noodles etc. like any pan-asian sort of place, they have a ton of vegan options and are always happy to leave out the egg or whatever.

flatbread with hummus

a tiny bit of pasta with red sauce, broccoli, tj’s soy nuggets (i started eating but realized i was late and had to put the whole plate in the fridge and run out)

ridiculously salty french fries @ the bottom lounge with katsup. rasperry lambic ($13!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!)

January 28, 2010

food relief for Haiti

January 28, 2010 - .  

If you want to help with food donations for Haiti and want the food to be vegan, I found a place where you can donate. Click here for more information.

katherine

January 28, 2010 - .  

breakfast: blueberry and banana vegan, gluten-free muffin from Karen’s on Astor; coffee

lunch: lentil crepe with potatoes and veggies, served with soup and sides, from NY Dosas food cart

snack: rice crackers

dinner (cooked by Michael’s Aunt Joanne): lentil pasta, salad with avocado, Sabra ratatoulie, honeydew and blueberries, vegan chocolate cake with sprinkles

stacey- i ate a lot today

January 28, 2010 - .  

breakfast: pumpkin spice muffin with melted Earth Balance

lunch: 1/2 Chipotle garden blend burrito, vegan soup that a coworker made. a bag a of Lays potato chips (nasty, i know), 2 glasses of Sprite (not sure what I was thinking, but it was free), soy latte from Hello Cupcake (they do not charge for soymilk)

dinner: sandwich with carrots, lettuce, tomato, hummus, etc. It was free at a class I went to and they told me it was vegan.  I also had pineapple and grapes

post dinner: Natty Boh and Doritos Spicy Sweet Chili flavored chips

emily

January 28, 2010 - .  

spelt blueberry muffin; grapefruit

vegetarian roll (avocado, cucumber, carrot) and miso soup from central market’s sushi bar

yogi walnut spice crunch cereal; heirloom navel orange

split pea soup and beer bread (see previous post)

sesame-date brownies: veganized and otherwise improved from a recipe in a weird 1984 vegetarian cookbook found at the ut-austin library. the results not disprove the assumption that vegans eat weird, wholesome-ish, vegan-y stuff all the time, though the addition of chocolate chips helped greatly to make the “brownies” more like brownies. i thought they actually turned out pretty good! (recipe here)

dessertpreheat to 350. in a large bowl combine:

  • 1/4 c cocoa powder
  • 1/2 c turbinado
  • 1/2 c whole wheat flour
  • 1/4 c unbleached all-purpose flour
  • 2/3 c sesame seeds
  • 2 tsp baking powder
  • 1/2 tsp salt

in a medium bowl combine:

  • 1/2 c applesauce
  • 1/4 c non-dairy milk
  • 1/4 c melted earth balance, coconut oil, or oil of choice

add wet to dry, then fold in:

  • 1.5 c finely chopped pitted dates
  • 1/4 c finely chopped walnuts or almonds
  • 1/2 c dark chocolate chips

bake in small pan for 25 minutes (gooey and chocolate-y, good for immediate consumption) or more.

marcy

January 28, 2010 - .  

breakfast: banana-pb-cinnamon oatmeal. oj.

green tea

lunch: pb&j. chocolate bunny grahams. one kettle chip before i realized i had accidentally bought a flavor i don’t like (salt and vinegar)

snacks: leftover fried rice. 2 saltines.

dinner: leftover pasta and red sauce. broccoli. tj’s masala burger.

glass of 3 buck chuck red

half a pint of soy delicious cookie dough ice cream. ugh.

January 27, 2010

katherine

January 27, 2010 - .  

breakfast: coffee

lunch: leftover udon with peanut sauce, leftover kale/cabbage, leftover grilled tofu

snack: artichoke heart and Great Northern bean marinade from Brooklyn Standard; Dandies original vanilla air-puffed marshmallows by Chicago Soydairy

Note: you can get one or more 10oz bags of these marshmallows for $6/bag with free shipping using this link

dinner: open-faced veggie burger on toast with lettuce and chipotle ketchup; tater tots with chipotle ketchup; pretzels dipped in leftover peanut sauce; mixed greens with Sesame Salad Dressing & Marinade from Gordon’s Pond in Shrewsbury, VT; Dogfish Head 60-minute IPA

stacey

January 27, 2010 - .  

breakfast: oatmeal with salt (yum yum)

lunch: I finished leftover paella and leftover israeli couscous with veggies (no tofu was left) and a peanut butter sandwich

snack: a peach and Sunkist fruit gems. They are pretty gross, but I was hungry and they were free

dinner: lots and lots of popcorn with Bragg’s Liquid Aminos and nutrional yeast

desert: pumpkin muffin with melted Earth Balannce

drink: part of a Budweiser 40 (split with Eva).  I previoulsy reported on which Budweiser prodcuts are vegan.

emily

January 27, 2010 - .  

breakfast burrito with amy’s traditional refried beans, fried potatoes, baby spinach, roasted tomato salsa, salsa huichol

hide bread with horseradish hummus and baby spinach (see previous); grapefruit

i got this idea for a twist on ants on a log from my housemate andrea: save swiss chard stems (especially the beautiful red ones) and substitute them for celery! more flavor and color. i did this today and topped the stems with central market organics peanut butter and raisins from fiesta

i spent the afternoon making two things to go directly into the fridge/freezer for the next few days, but i ate a little of each of them so i’ll put them here: split pea soup from the vegan table, and shiner bock beer bread based on some recipe i found online when i was trying to figure out if shiner beers are vegan (they allegedly are!). click here for the bread recipe.

bread
ingredients

  • 1 bottle shiner bock
  • 2 tsp active dry yeast
  • 1/4 c molasses (or honey, agave)
  • 2.5 c (+ about 1 c) whole wheat flour
  • 1.5 c unbleached all-purpose flour
  • 1/2 tsp salt
  • 1/4 c oil

the night before, open the beer and let it go flat.

dissolve yeast in 1/4 c warm water. let sit a few minutes until it smells yeasty and looks a little foamy, then stir in the molasses and mix. add flours and salt, mix. add oil and beer and mix to form a not-too-sticky dough (i had to add another 1/2 to 1 c of flour) and knead for 10 mins, until somewhat spongy. place dough in oiled bowl, cover with warm damp cloth, and let rise 45 mins/until doubled in size. punch down and divide into 2 or 4 loaves (i didn’t and my loaf turned out monstrously huge!) and place on oiled baking sheet. score twice on top of each loaf with knife, then let sit covered another 45 mins/until doubled, while oven preheats to 350. bake 30 mins.

THEN, since i hadn’t put off my homework long enough, i decided to do an experiment: low-fat-frying the spelt blueberry muffin recipe from the babycakes cookbook. i also changed a couple of other things based on what i had (not enough agave, more than enough blueberries), but overall i think they turned out really good and not too different from the full-fat version–just a little less crumbly. i ate one and put the rest in the freezer for future breakfasts. click here for my adapted recipe.

breakfast
ingredients

  • 2.25 c whole (not white) spelt flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 c applesauce
  • 2 tsp canola oil
  • 2/3 c non-dairy milk
  • 2 tsp vanilla extract
  • 1 tsp lemon zest (optional)
  • 4-6 oz blueberries

preheat to 325. line/oil 12 c of muffin tin (i recommend reusable silicon liners). mix flour, powder, soda, salt. then add applesauce, oil, milk, extract, zest, and stir until batter is smooth. fold in blueberries. bake 22 mins.

for dinner, my housemate john made smothered sunchokes with tomato and onion from marcella hazan’s essentials of classic italian cooking and served it with linguine

with dinner, 365 brand trackers crossing shiraz: NOT VEGAN. from barnivore.com: “The 365 Trackers Crossing is not suitable for vegans. The winery clarifies the wine with gelatin, milk, and isinglass.” wtf whole foods??? you set rigorous standards for sourcing your all-natural cruelty-free body care products, and then your house brand of RED WINE, which i am actually putting INTO my body, is made with MILK and BLADDERS?

adagio honeybush hazelnut tea, sweetened with agave

marcy

January 27, 2010 - .  

breakfast: toast with pb and honey. oj.

lunch: honey wheat bagel with hummus from einstein bagel in hyde park. classic kettle chips.

snack: chocolate bunny grahms and oj. 1 saltine.

dinner: tj’s soy nuggets with bbq sauce. odds and ends made into fried rice (garlic, powdered ginger, carrot, celery, broccoli, snap peas, leftover brown rice, tamari, a bit of lemon juice). reed’s ginger brew.

chamomile tea with honey

January 26, 2010

question

January 26, 2010 - .  

hey i need some new shampoo and bodywash–does anyone have a brand they like which is definitely not tested on animals? a friend recently told me that a lot of companies that say it on the bottles are really just outsourcing their testing and then jacking up the prices anyway!

katherine

January 26, 2010 - .  

breakfast: macademia nut white chocolate Clif bar, coffee

lunch: leftover grilled tofu, leftover eggplant and sweet potato, leftover fava bean with broccoli rabe

snack: gross veggie chips

dinner: peanut sauce (1 onion, 5 cloves garlic, 1 cup pb, 3T sesame oil, 4T tamari, red pepper flakes, cayenne, black pepper, 2c water, 3/4 of a juiced lime) with pre-cooked frozen udon (2lb cooked), scallions, and grilled seitan with garlic; kale and purple cabbage roasted with olive oil, garlic cloves, onion, salt, and pepper, with red wine vinegar and 1/4 juiced lime added after roasting; Dogfish Head 90-minute IPA

stacey

January 26, 2010 - .  

breakfast: pumpkin spice muffin with melted Earth Balance- sadly, I still have more of these to eat.  I also ate half of a peach before realizing it really wasn’t ripe (the problem of multitasking when you are half awake)

lunch: at Kababji Grill in Dupont Circle.   They serve you pita chips with spices when you sit down.  Although I don’t think the pita was made with eggs the wait staff couldn’t confirm that it wasn’t.  Apparently the pita they use to make the chips and the pita they use in their sandwiches is bought and they do not have access to the ingredients.  However, they also have a homemade pita (not sure what they typically use this for) that does not have eggs.  They were extremely nice and made me pita chips using their own homemade pita.  I split the Vegetables, Pickles and Olive appetizer.  It was like the name says, nothing special, but good (the people I went to lunch with wanted it).   For my main course I had a sandwich (they used the homemade pita) with portabella mushrooms and this amazing garlic spread.  The spread is whipped and looks like it has dairy, but they assured me it is only garlic and oil.  The sandwich was relatively cheap ($5) and filling (after eating all of the pita chips).

snack: leftover greens from sadza ne muriwo.  They are finally finished.  I will miss them dearly.

dinner: Heather provided me with an amazing southern style dinner.  We had red beans and rice and hush puppies (my first ones ever).  They were amazing.

desert: Heather also provided desert.  We made smores over the stove.  They were delicious.  Heather’s brother gave her vegan marshmallows, graham crackers and chocolate for Christmas.  Thanks for sharing Heather!

drink: Budweiser (40 ounce, shared with Heather)

emily

January 26, 2010 - .  

oatmeal with dried cranberries, pear, agave, almond extract

big sur bakery hide bread that i made last semester and had in my freezer, toasted and topped with homemade horseradish hummus and spinach; grapefruit; medjool dates

apple; leftover bennu coffee

i had about ten minutes to eat an early dinner before class at 6 (right at dinner time wtf!!!!), so i microwaved leftovers (brown rice, black beans, chard) and added sriracha and bragg liquid aminos. please be advised this combination of sauces is slightly sickening; dried mango

i brought kim’s magic pop to share with my class, to a surprising lack of enthusiasm. i think it was due to the sound it makes when you hear somebody else bite into it (styrofoam-esque)

central market organics peanut butter and strawberry preserves on 365 brand mighty multigrain small batch bread (toasted)

marcy

January 26, 2010 - .  

breakfast: banana-pb-cinnamon oatmeal

lunch: cold leftover pasta with red sauce. spinach salad (i forgot to dress the salad before i took it to work so it was pretty unsatisfying)

departmental wine and cheese event: sparkling water (still a bit hung over from last night), tj’s pb-filled pretzel bites, other stuff.

2 ibuprofen: see above

dinner: pinto gallo, broccoli

dessert: annie’s chocolate bunny grahms

January 25, 2010

katherine, for blue dog

January 25, 2010 - .  

coffee on train

breakfast at Think Coffee: espresso, everything bagel with Tofutti cream cheese

lunch at Mamoun’s: baba ganouj plate ($5; comes with two pita, onions, tomato, and tons of baba ganouj with olive oil. I confirmed that they don’t use dairy; some people substitute cream for the tahini)

rice crackers, cucumber slices, baby carrots, dark chocolate

dinner (cooked by Jeanne): awesome grilled tofu (just sesame oil brush, salt, and pepper), fava bean puree with broccoli rabe, roasted sweet potato and eggplant, baby bok choy leftovers, spring mix salad with Sesame Salad Dressing & Marinade (from Gordon’s Pond in Shrewsbury, VT; no website but their phone number is (802)492-8282, and maybe you can order it. Ingredients: Olive Oil, Sesame Oil, Balsamic Vinegar, Spices. Suspiciously creamy and amazing), and red wine (may or may not be vegan)

stacey

January 25, 2010 - .  

breakfast: a large coffee with soy milk from Marvelous Market.  Although their food is overpriced, their coffee is a good deal for vegans. If you ask, they will give you free soy milk to add to your coffee (unless you order a special drink e.g. latte- then they charge for soy milk).  Also, after you buy 6 cups of coffee from them, your 7th is free.  They also give you a discount if you have a reusable mug (not sure if it has to be their mug, but I have seen people get the discount who have a Starbucks mug).

lunch: leftover israeli couscous with baked tofu and broccoli

dinner: leftover veggie paella (it was much better as leftovers. the flavor really soaked in) and leftover vegan meatloaf.

desert: Turtle Mountain (Purely Decadent) cookies and cream ice cream

emily

January 25, 2010 - .  

breakfast burrito with amy’s traditional refried beans, fried potatoes, roasted tomato salsa, baby spinach, avocado in a mission tortilla; grapefruit

whole foods everything bagel with homemade horseradish hummus and baby spinach; heirloom navel orange

coffee at bennu; dried pineapple and papaya

brown rice, black beans, steamed red chard, steamed plantains, sriracha

purely decadent coconut milk ice cream in vanilla bean flavor (it’s the same brand as soy delicious), with vivani 100% organic dark chocolate + green tea bar, melted in the microwave in a tiny bit of soymilk and drizzled on top

marcy

January 25, 2010 - .  

breakfast: banana bread, oj

lunch: pasta with red sauce Click for the recipe.

sauce

  • shallots
  • garlic
  • fresh rosemary
  • fresh thyme
  • canned tomatoes
  • s/p
  • a tiny bit of agave
  • water

(you all know how to make a red sauce so i won’t bore you with instructions)

and broccoli

snack: reed’s ginger brew

dinner: gallo pinto and spinach salad. last piece of banana bread.

snacks at reading group: annie’s chocolate bunny crackers, mixed Deluxe nuts, pineapple, way too much riesling from my friend’s uncle’s winery

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